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Recipe has been added!

Recipe

Salmon is one of my regular go to dinners, it is simple and fast to prepare and we all love it. I almost feel silly even giving this recipe because it is so simple, but it looks and tastes so good.

Times

Ready Time : 0 min

Servings

4 Servings

Ingredients

11/2 pounds of salmon, skin removed and cut into individual portions

1 teaspoon coarse salt

1/2 teaspoon fresh ground pepper

1 tablespoon oil (preferably grapeseed or canola)

1/4 cup fat-free or soy sour cream

1 tablespoon zaatar

Directions

Preheat a large heavy skillet over medium heat for 3 minutes, you need the pan to be screaming hot.

Drizzle in oil. Sprinkle one side of the salmon with half the salt and pepper. Place in skillet seasoned side down. Sprinkle the rest of the salt and pepper on the fish and allow to cook until the bottom is crispy about 5 minutes. Turn salmon over, lower heat to moderate and cook another 3-5 minutes or until browned and cooked through. Transfer to plates and serve with a dollop of sour cream topped with zataar.

Tip: Make sure not to touch and fuss with the salmon while it is cooking except for turning one time.

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

comments

2 Responses to Pan Seared Salmon with Sour Cream and Zaatar

You ask a great question and as I have moved much of my diet away from these types of processed foods and even enjoy full fat half and half in my coffee now since I use so little anyway. I always found sour cream to be so high in fat and calories so I tend to use the fat free variety, but it is more processed and I don’t even use a lot of it, so I might have to modify my suggestion. The soy sour cream I use when I am cooking with meat, sometimes I prefer my meat pan for searing salmon, so I wanted people to know it is an option.